because they use all milk chocolate. This recipe calls for a both Milk and Semi Sweet Chips.

1/2 cup (125 grams) creamy peanut butter

2 tablespoons (28 grams) unsalted butter, room temperature

1/8 teaspoon salt

1/2 cup (55 grams) confectioners (powdered or icing) sugar

1 tsp Vanilla Extract

Chocolate Coating

9 ounces (255 grams) semi sweet chocolate, coarsely chopped

9 ounces (255 grams) milk chocolate, coarsely chopped

1 tablespoon (10 grams) shortening

This is how you do it:

Line 18 muffin cups with paper liners or 36 mini muffin cups.

I did 12 large ones

lined and ready to be filled!

Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or just until soft, but not melted (check and stir the ingredients every 20 seconds). Stir in the confectioners sugar.

Melt the chocolate chips and shortening in a stainless steel bowl placed over a saucepan of simmering water.

Melting the chocolate!

When the chocolate is melted. Drop a teaspoon of the melted chocolate into each of the paper lined muffin cups. Top with a scant teaspoon of peanut butter mixture. Then top with another teaspoon of melted chocolate.

Refridgerated and ready to eat!!

Refrigerate until set. Store in an airtight container in the refrigerator.